Strawberries...Strawberries....YUM!

Every recipe that Cook's Country provides is outstanding...and I have never had a bad recipe from them!     

The original recipe called for a "crumb" crust.    I make a far superior "lard" pastry 

crust and it would make both my grandmas proud.    Enjoy...this is 

one of the best summer pies....and strawberries to boot!   Also, I had a few extra

strawberry slices and used them to decorate the pie edge.   

I am positive that Cook's Country would approve!

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Strawberry Chiffon Pie

1 9 inch pre baked pastry crust

2 teaspoons unflavored gelatin

2 tablespoons water

2 1/2 c strawberries; hulled and diced

1 c strawberries; sliced

3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons lemon juice

2 large egg whites

1/8 teaspoon cream of tartar

1/2 cup heavy cream, chilled

FOR THE FILLING: Sprinkle gelatin over water in small bowl and let sit

until gelatin softens, about 5 minutes. Process hulled whole strawberries

in food processor until completely smooth, about 1 minute. Transfer to

fine mesh strainer set over medium bowl and press on solids to extract 1

cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and

strawberry juice together in small saucepan.

Bring juice mixture to a boil to activate the cornstarch over medium heat, stirring constantly. Cook

until slightly thickened, about 1 minute. Off heat, whisk in gelatin

mixture until dissolved. Transfer to large bowl, stir in lemon juice, and

let cool completely, about 30 minutes, stirring occasionally.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on

medium low speed until foamy, about 1 minute. Increase speed to

medium high and whip whites to soft, billowy mounds, about 1 minute.

Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff

peaks form, 2 to 3 minutes. Whisk one third of meringue into cooled

strawberry mixture until smooth. Fold remaining meringue into strawberry

mixture until only few white streaks remain.

In now empty mixer bowl, whip cream on medium low speed until foamy, about

1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3

minutes. Gently fold whipped cream into strawberry mixture until no white

streaks remain. Fold in sliced strawberries. Spoon filling into crust and

spread into even layer using back of spoon. Refrigerate pie for at least 3

hours or up to 24 hours. Serve.

Notes:  Cook's Country

Yield: 8 servings

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The BEST Ever Bakery Cake

Every now and then...some box products are really good....

and Duncan Hines always has delivered a great boxed cake mix.  

Now...there are some ways to up the flavor and texture with a few additions.   

These suggestions will delight your family and friends.  

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The BEST Ever Bakery Cake

Cakes

  Duncan Hines Cake Mix; any flavor

  butter; melted

  milk; to replace water

Read directions on the cake mix.

Increase eggs recommended on box  by adding 1 more egg or 

2 for even richer  cake.

Replace oil with melted butter and double the amount.

Replace water with equal amount of milk.

Mix and bake according to package directions.

I used their yellow cake mix and added a teaspoon of vanilla.

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Nice Rise

Ready for Glaze

Blueberries....Fresh or Frozen!

While browsing my favorite, Ina Garten, she was making something that really sounded great.    As a matter of fact, I have come to rely on her cookbooks for guidance and inspiration.   This recipe is written as she directed, but I have taken some liberties with the formula.  

The original recipe makes too much streusel in my opinion.   I made as she prescribed, but only used half of the streusel and saved the other half in a freezer bag to use later.  

Also, I have exchanged the sour cream with peach yogurt and used sliced peaches instead of the blueberries.    Both have become favorites.  

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Blueberry Crumb Cake

  FOR THE STREUSEL:

2 tb granulated sugar

3 tb brown sugar

1/2 teaspoon ground cinnamon

2 oz unsalted butter; melted

2/3 cups flour

  FOR THE CAKE:

6 tablespoons unsalted butter

3/4 cup granulated sugar

2 extra-large eggs; room temp

1 teaspoon vanilla

1/2 teaspoon lemon zest; grated

2/3 cup sour cream

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

  confectioners' sugar for sprinkling

Preheat the oven to 350F. Preheat 340F. convection. Spray a 9-inch round baking pan with Pam. Place parchment paper round in bottom of pan; spray with Pam.

Special Note for the Streusel!!    I half the quanities from Ina's original recipe.   If you make as written, you can spread what you need on top of the batter and freeze what is left over for the next one.

For the streusel:Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar. The original recipe had double the amount of streusel. I halved the quantity for a better result.

I also have substituted peach yogurt and added sliced peaches instead of the blueberries.

Notes:  Ina Garten

Yield: 8 servings

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Enjoy warm with a scoop of vanilla ice cream.